Tuesday, 7 July 2015

It is well known
that there are individual differences between people when it comes to food
preference, but the reasons for these differences are largely unknown.

What is known centres primarily on flavour, while understanding and texture
research lag behind.

There are several reasons for this. First, texture
awareness by individuals is generally low, while flavour awareness is more
top of mind. Secondly, people have a limited ability to verbalise texture
characteristics.

So with that background, what have researchers missed as it applies to items
we consume? What does drive human texture preferences?